- 1 Pie crust (I love Tenderflake)
- 3/4 cup butter
- 1 1/4 cup brown sugar
- 3/4 cup corn syrup
- 2 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 eggs
- Around 2 cups of pecan halves
This past summer was the first time I ever had a pecan. And I was immediately obsessed. It’s not wonder then that I decided to make a pecan pie when my family hosted Thanksgiving this year. It was a huge hit and I’ve been dreaming about it ever since. This is the perfect recipe that will leaves your friends and family in awe of your baking skills. Unlike most of my other recipes, this is not vegan, or gluten-free, or Whole 30-friendly. This is the real deal, people. St your oven to 350ºF and let’s get started!
First, start by melting the butter in a saucepan. While that’s happening, cover the bottom of the pie shell with pecans.
Slowly whisk the brown sugar into the melted butter.
Whisk together the eggs, the brown sugar-butter mixture, the corn syrup, the vanilla extract, and the salt.
It should look like this sugary deliciousness right here.
Next, slowly pour the mixture into the pie shell. This is where your creativity can really shine- make a fun pattern as you place the pecans on top of the filling.
Place it in the oven and let it cook for 45 minutes to 1 hour. Let it cool for a few minutes before dazzling everyone around you with the best holiday dessert. Bon appétit!